Suffolk Chicken, Lobster and Summer Vegetables

Serves 4*

One free range or organic chicken

One medium lobster

One bulb fennel

Bunch of asparagus (approx.16 spears)

8 baby leeks

Jersey Royal Potatoes

500ml of good chicken stock

100ml double cream


Fresh mint


* Best to use vegetables in season.  Peas, broad beans, green beans are all good alternatives to those suggested in the recipe.



  • Remove the legs from the chicken and slow cook in the chicken stock until cooked through and tender enough to easily remove the thigh bones.  Leave to cool.
  • Cook the lobster in boiling salted water but first put a knife through the head.  For a medium lobster you will need to cook for 7-9 minutes.  Take out of the water and leave to cool.
  • When cool remove the meat, keeping the claw meat intact.
  • Boil the Jersey Royals in salted water with plenty of fresh mint, until the potatoes are tender.
  • Trim the leeks and asparagus to approximately the same size.  Thinly slice the fennel.  Boil or steam the vegetables until just tender.
  • Portion the remaining chicken so that you have two chicken supremes (breast of chicken with the wing bone attached).  Pan-fry the supremes until three-quarters cooked. Take out and leave to rest.  When cooler cut supremes in to three so that with the legs you have eight pieces.
  • Remove from pan and add a knob of butter over a medium heat.
  • Put all the potatoes and the vegetables and toss in the butter until warmed through.
  • Take out the vegetables and in the same pan add the chicken stock in which you cooked the legs.
  • Reduce the stock right down. Add a squeeze of lemon and the cream.
  • Return the vegetables, chicken and lobster to the sauce in the pan and warm through.